PINA COLADA DIP

Nita Bunting

1 can (15.5-oz.) crushed pineapple in its own juice, undrained

2 (3-oz.) boxes instant coconut cream pudding mix

1 c. light sour cream

¾ c. 2% evaporated milk

Place all ingredients in blender or food processor and blend 30 seconds stirring after 15 seconds. Put in refrigerator for 30 minutes to blend flavors. Serve with sliced fruit for dipping.

BAKED CAULIFLOWER POTATO SALAD

Phyllis Koos

1 head cauliflower, cut into florets; roasted for 25 minutes at 350°F.

¼ c. relish

3 hard-boiled eggs, diced

¾ c. Duke’s light mayonnaise

1 Tbs. mustard

Salt, pepper, garlic to taste

Mix all ingredients together and refrigerate if not using immediately. Note: You can add anything you use in making your own favorite potato salad.  

APPLE SALAD

Puff (Pat) Sprague

4-5 Granny Smith apples

10-12 oz. low-sugar dried cranberries

12-16 oz. chopped walnuts

16 oz. low-fat plain yogurt

2 Tbs. vanilla

Chop apples, add ...